Nutritional Facts

Directions

In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.

Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.

Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth.Yield: 1 quart.

Originally published as Strawberry & Wine Sorbet in Taste of Home
August/September 2009, p45

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Strawberry & Wine Sorbet

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nyvalerie User ID: 5391935105711

Reviewed Apr. 20, 2014

"Good ingredients, a little too much sugar for my taste. I altered the procedures by simply preparing fresh strawberries by cleaning, removing tops, cutting off bottom points where so many seeds are concentrated and then FREEZING the strawberries in plastic ziplock bags. This eliminates all the muss and fuss and, once the sugar syrup has cooled, simply blend the ingredients together for an instant slushy drink. Different wines can be substituted. Perfect for a hot weather cooler."

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StoneyLake User ID: 4983010114470

Reviewed Dec. 30, 2013

"Really good. Like a frozen daiquiri. Yummy"

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cdunks User ID: 5988682183669

Reviewed Aug. 4, 2011

"This was delicious, and so easy to make. It was a bit too sweet for me, so I think in the future I will cut down on the sugar and add more lemon juice. Maybe test out different wines, too"

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briten821 User ID: 1057519114467

Reviewed Feb. 13, 2011

"delicious and easy! I like to use strawberry sparkling wine to make it."